Perplexing Persimmons: How to Eat Them and How To Cook Them

Persimmons are here! These beautiful, soft-fleshed fruits are native to Japan, but grow abundantly on Texas trees. There are two main types of persimmons available in the United States: fuyu and hachiya. Fuyu persimmons are ready to eat, sliced in a salad or eaten like an apple. Hachiya persimmons, however, are highly astringent and require ripening in order to enjoy the soft, pudding-like fruit. If you are a Farmhouse Delivery bushel subscriber, you may have received fuyu persimmons (not hachiya) in your boxes this week to enjoy.

This guide by Epicurious is an excellent primer on how to store and cook with persimmons, or you can always break out some of your cookbooks to further explore this fruit! We’ve gathered some of our favorite recipes from around the internet to cater to your persimmon dreams:

Crispy Pork Belly with PersimmonsPersimmon Margarita (Epicurious)

Apple and Persimmon Tarte Tatin (Epicurious)

Braised Pork with Fuyu Persimmon (Epicurious)

Persimmon Pudding (Saveur)

Crispy Pork Belly with Persimmons (Saveur)

Persimmon Chutney (Saveur)

Farro Salad with Onion Confit, Persimmon, and Arugula (Food52)

Roasted Sweet Potatoes with Merguez, Persimmon, and Za’atar Yogurt (Food52)

Fuyu Persimmon Salad (NYT Cooking)

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